Quinoa Sliders


Healthy AND tasty!

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Quinoa Sliders
Recipe Type: Lunch
Serves: 4
  • 1 1/4 cup rainbow quinoa, rinsed
  • 2 3/4 cups vegetable stock (low sodium)
  • 1 teaspoon sea salt
  • 2 tablespoons Dijon mustard
  • 1 medium red onion, chopped
  • 5 garlic cloves chopped
  • 3 fresh green onions, chopped
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 2 teaspoons ground cumin
  • ½ teaspoon ground fennel seeds
  • 2 teaspoons smoked paprika
  • 1 egg white
  • 1/3 cup quinoa flour
  • 16 whole-wheat slider buns, toasted
  • 1 ½ cups arugula
  • ¼ cup pickled radishes (See Instruction #8 below)
  • 16 kosher dill petite pickles
  1. Preheat oven to 350°.
  2. In a saucepan, bring quinoa, vegetable stock and sea salt to a boil. Reduce to a simmer, cover, and cook until liquid is absorbed, about 20 minutes. Remove from heat and allow to cool.
  3. Meanwhile, place next 11 ingredients (through egg white) in a food processor or blender and mix until combined.
  4. Add the seasoning mix and the quinoa flour one spoonful at a time to the cooled quinoa. Mix to combine.
  5. Roll and mold the mixture into 16 ¼-inch patties, and place them on a parchment-lined baking sheet.
  6. Bake the patties for 15–20 minutes until brown.
  7. To assemble, layer each bottom bun with arugula, a patty, pickled radishes, the top bun and a toothpick-speared petite pickle.
  8. <strong>PICKLED RADISHES Ingredients:</strong> 10 red radishes, trimmed, unpeeled, quartered; 10 garlic cloves; 1 teaspoon whole black peppercorns; 2 cups distilled white vinegar; 1 teaspoon kosher salt; 1 teaspoon sugar.<br> <strong>Preparation: </strong>Combine first 3 ingredients in a clean 1 quart glass jar. Add vinegar, salt, and sugar. Cover; shake until sugar and salt begin to dissolve. Refrigerate for at least 3 days, shaking once a day. DO AHEAD: Can be made 1 month ahead. (The flavor mellows the longer the mixture pickles.) Keep chilled. Source: Epicurious
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